Moroccan Spiced Lentil & Avocado Power Bowl

This bowl fuses North African flavors with healthy protein sources for a quick, satisfying meal. Each spoonful delivers a creamy avocado, spicy lentils, and crunchy roasted chickpeas. Perfect for busy week‑night dinners or pre‑workout nourishment.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup green lentils, rinsed (≈200 g)
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cup roasted chickpeas, ~100 g
• 1 avocado, diced
• ½ cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper (optional)
• ¼ tsp salt
• 2 tbsp lemon juice
• 2 tbsp tahini
• ½ cup Greek yogurt (optional for sauce)
• Fresh lime wedges, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat; add cumin, coriander, smoked paprika, cinnamon, cayenne, and salt. Sauté 30 s until fragrant.
2. Stir in lentils and vegetable broth; bring to a simmer, cover, and cook about 15 min until lentils are tender but not mushy.
3. While lentils cook, toss cherry tomatoes and roasted chickpeas with a tablespoon of olive oil, salt, and pepper; roast in a 425°F (220 °C) oven for 10 min.
4. In a small bowl, whisk together lemon juice, tahini, Greek yogurt (if using), and a splash of water to smooth the sauce.
5. When lentils are done, fluff with a fork, then fold in roasted chickpeas and tomatoes.
6. Transfer lentil mixture to four serving bowls; top each with diced avocado, fresh cilantro, and a drizzle of tahini sauce.
7. Squeeze a lime wedge over each bowl to brighten the flavors.
8. Serve immediately or cover and refrigerate up to 2 days for a grab‑and‑go option.

Chef's Note

For a vegan version, swap Greek yogurt for a plant‑based alternative and omit the dairy tahini for a nut‑based version.

Make-Ahead Tips

This bowl keeps well in the fridge for up to 48 hours. Keep avocado cubed separately to add fresh on serving.

Substitutions

Swap lentils for cooked quinoa or chickpeas; use cashew yogurt for dairy‑free tahini sauce.